This is the basic recipe for beer-can chicken. The origin of this recipe has as many stories as there are grill cooks.

The one I like best goes something like this: A barbecue pit master had been drinking beerthe officially sanctioned barbecue-circuit beverageall day when he realized that he was going to need to eat something if he was going to last all night and into the next morning tending his slow-cooked barbecue. So, he opened his rig (a smoker-grill that is large enough for several whole hogs) and set his beer down on the cooking grate to get something small to cook from his cooler. He picked up a chicken and put it on top of his half-full can of beer without noticing what he was doing. He looked for his beer, couldn't find it, and popped open another one without a second thought. That is, until he opened the grill an hour later and, lo and behold, perched on the grates of his rig was the first beer-can chicken!

Regardless of the story, it is truly the best chicken you have ever tasted!

Preparation

Remove neck and giblets and pat dry chicken with paper towels. Brush chicken all over with oil and season with 2 tablespoons dry rub or simply with salt and pepper. Set aside.

Open beer can, pour out about 1/4 cup of the beer, and make an extra hole in top of the can with church-key can opener. Sprinkle the remaining tablespoon of the dry rub inside beer can (it might fizz up a little bit at the top, but don't worry, that is normal).

Hold chicken above the can of beer and slide the chicken over the can, making sure the legs are in front of the can. The legs will act as a tripod, steadying the chicken as it cooks. The chicken will appear to be "sitting" on the grate. Fold the wings back behind the chickenthis is called "wings akimbo."

Place chicken on the beer can in the center of the grill's cooking grate. Make sure the legs are in front of the can, supporting the chicken.

Cook chicken for 1 to 1 1/2 hours or until the internal temperature registers 165°F in the breast area and 180°F in the thigh. Remove from grill and let rest for 10 minutes before carving.

Chef's note:
When removing chicken from grate, be careful not to spill contents of beer can, as it will be very hot. Use a pair of locking tongs and grab the bottom of the beer can and place on a platter or cutting board to cool.

Recent Review

Since it's November.... I decided to attempt this in the oven. So far, I've made this twice and it's the best chicken of my life! The first time I used PBR (a lighter beer), the second time a darker bear from 1st Amendment in San Francisco. The chicken is sooo moist and the skin perfectly golden and crispy. I baked this in the oven at 350 for at least an hour and a half. The second time, I did two birds at a time, so it was probably closer to 2 hours... the meat just fell from the bone. It was incredible!! I cook them in my large All Clad roasting pan, and surround the birds with fingerling potatoes, brussel sprouts, and gizzards. I have used a rub both times with a mixture of Michael Chiarello's (Napa Style) Chardonnay and Oak Smoked Salt with provencal herbs. Also about equal parts of EVOO and clarified butter (ghee - which has a much higher smoke-point and lower salt content). I brush this mixture over the bird before cooking, then baste several times throughout the baking process (as you would a turkey). At the end, be sure to pour the remaining beer out of the can and keep this liquid along with any other that accumulates in the bottom of the pan. This will be the base of the best chicken stock of our life! This might just become a weekly tradition in my household.